Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $25.00 - $30.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
vacation days
Job Description
Oak View Group (OVG) is the global leader in venue development, management, and premium hospitality services for the live event industry. Established as a pioneering force in shaping the future of live entertainment, OVG offers an unmatched, 360-degree suite of solutions that span world-class venues and partnerships. Their portfolio includes arenas, convention centers, music festivals, performing arts centers, and cultural institutions, representing some of the highest-attended and most influential locations on the planet. Driven by a commitment to excellence, innovation, and inclusivity, Oak View Group stands at the forefront of delivering memorable event experiences through strategic collaboration and operational expertise.Show More
Job Requirements
- High school diploma or equivalent
- 2-3 years experience as line cook
- culinary training preferred
- valid health and sanitation card
- effective communication skills
- ability to work in a fast-paced indoor environment
- physical ability to perform manual tasks including lifting up to 100 lbs
- availability to work flexible hours
- adherence to company policies and safety standards
Job Qualifications
- 2-3 years as line cook
- prefer culinary training
- health and sanitation card
- ability to communicate and follow instructions
- experience in indoor environment, fast pace
Job Duties
- Provide guidance and direction for all day-to-day event operations
- assist in the hiring, training, coaching, and development of banquet culinary staff
- plan and manage the procurement, production, preparation, and presentation of food
- ensure that all BOH operations adhere to proper safety and sanitations standards
- understand and operate within cost guidelines and targets
- maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards
- work with the front of house team to ensure proper execution of events
- organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms
- ordering, receiving and proper rotation of food and kitchen goods
- responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc.
- consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc.
- complete daily, weekly, and monthly management administrative duties including operations reports, financial documentation, standard operating procedures, safety and sanitation checklists, and ordering and inventory documentation
- assist in menu design and direct food presentation, production, and control including all food for all events
- control labor and operating expenses through effective planning, recipe management, purchasing decisions, and revenue generation solutions
- coach and teach the team by working side-by-side with them as needed
- supporting employee partners and participating in daily and weekly management meetings
- perform other tasks as needed or directed
- adhere to all company, club and department standards, policies and procedures
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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